Pasta with yellow squash

2 lb. yellow squash (or part yellow squash part zucchini) cut into coins
3 or 4 Tbsp. butter
1/2 large onion, chopped
Mortons Nature Seasons OR Salt and pepper to taste
4 c. cooked large tube pasta (penna or rigatoni work great)
1 can white beans, drained but not rinsed

Melt butter over medium high heat. Add onion and cook until translucent. Add squash and reduce heat to medium. Cook, stirring occasionally until tender. Season to taste and return heat to high so the squash turns slightly golden on the edges.

Add pasta and beans and cook, stirring, until heated though.

Orange Stir Fry

1 ½ c. water
3 Tbsp orange juice concentrate
½ c. packed brown sugar
1/3 c. rice vinegar
2 ½ Tbsp soy sauce
¼ c. lemon juice
1 tsp. Minced water chestnuts
½ tsp. Ground ginger
¼ tsp. garlic powder
2 chopped green onions
¼ tsp. Red pepper flakes
2 ½ Tbsp cornstarch

1 can beans, drained (white or black beans)
3 c. broccoli, cut into bite sized pieces

Combine all the sauce ingredients but the cornstarch. Bring to a boil and remove from heat. Combine the cornstarch and a little water to make a paste. Stir into the orange mix and stir really well to combine. Simmer until thickened.

Heat a little oil in a large pan or wok. Stir fry the broccoli until al dente. Add the beans and reduce heat to low. Pour the thickened sauce over and simmer, on low, until broccoli is tender.

Serve over rice

Italian Sausage Bake

Combine
3 T. red wine vinegar
1 t. Dijon mustard
1 t. dried oregano
1/2 lemon pepper
1/4 t. salt
1/2 c. olive oil


Toss with
4 chopped sweet Italian sausages, uncooked
Bake at 425, 15 minutes


Add
1 1/2 lb cubed red potatoes
1 large red onion cut into wedges
Stir to coat, Continue baking another 40 minutes.

Combine
½ c. water
2 T. cornstarch
2 cans white beans
Stir into liquid in bottom of pan and cook another 15 minutes until thickened.

Stroganoff

1 can garbanzo beans, drained and lightly mashed
1/2 c. lentils
1 small onion, chopped
dash olive oil
1 1/2 c. water
2 beef bouillon cubes
1 can cream of mushroom soup, undiluted
large pinch black pepper
2 Tbsp. catchup
2 tsp. Worcestershire sauce
1 Tbsp. gravy browning
3/4 c. sour cream

Saute onion in olive oil until tender. Add garbanzo beans, lentils, water, beef cubes, mushroom soup, and black pepper. Simmer until quinoa and lentils are tender, making sure not to let the pot go dry. Add more liquid as needed. Add catchup, Worcestershire sauce, and browning. Simmer a minute longer. Remove from heat and stir in sour cream. Serve over noodles

Broccoli Pasta Salad

This dish is a combination of my favorite broccoli salad, leftover pasta, and of course beans. Just leave out the bacon for the vegetarian version

1 bunch broccoli florets, chopped pretty small
1/2 lb bacon, cooked until crisp and crumbled
1 small red onion, chopped
1 c. grated cheddar cheese
3 or 4 green onions, sliced
1 carrot, grated
2 - 3 c. small pasta
1 can black beans, drained and rinsed really well

3/4 c. mayonnaise
3 Tbsp. sugar
3 Tbsp. apple cider vinegar
1/4 c. sour cream

Cook pasta in boiling salt water until al dente. Add broccoli and cook 1 minute. Drain well and rinse with cold water.

Whisk together mayonnaise, sugar, and vinegar. When smooth whisk in sour cream. Salt to taste.

Toss pasta/broccoli mix with dressing and remaining ingredients except bacon. Cover and chill several hours. When ready to serve top with crumbled bacon and stir once to mix the bacon in slightly.

Garbanzo and Tuna Salad Wraps

1 can garbanzo beans, rinsed and drained

1 small can tuna, drained and chunked

1/4 large red onion, finely diced

2 medium tomatoes, chopped

1/4 c. fresh parsley, chopped

1/4 c. olive oil

1/4 c. balsamic vinegar

salt and pepper to taste

Mix beans, tuna, and tomatoes, drizzle with oil and vinegar, add salt and pepper, and toss lightly to combine. Gently fold in parsley. Allow to marinate for several hours before serving. Serve at room temperature.

If desired, serve with mixed salad greens in a tortilla for a great summer wrap. Serve this way with extra oil and vinegar.

Cilantro Black Beans & Quinoa Pilaf

Fresh cilantro is the key to this dish. Red onions also add a great flavor but regular can be used. Vegetarian changes are at the bottom.

6 slices bacon
1/2 red onion
1 - 2 cloves garlic, minced
1 heaping Tbsp. flour
1 can black beans
1/2 c. water
1 chicken bouillon cube
1/2 c. fresh cilantro, removed from the stems and chopped
1 tbsp. parsley
1/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. Mortons Natures seasons
Dash Tabasco sauce

Saute bacon until crisp. Remove from pan and crumble. Set aside. Add the onion and garlic to the bacon pan and saute until onion is tender. Stir in the flour, cook, stirring, until starting to brown slightly.

Stir the beans with their liquid into the flour mixture along with the water, bouillon cube, half of the cilantro, parsley, chili, black pepper, nature seasons, and tabasco. Cook until thick and bubbly.

Remove from heat and stir in the remaining cilantro.

Top with crumbled bacon and serve over pilaf

Cilantro Pilaf
1/2 onion, coarsely chopped
1 clove garlic
olive oil
3 c. water
3 chicken bouillon cubes (or imitations chicken)
pinch thyme
1 1/2 c. quinoa (Rice can also be used)
1 handful cilantro, chopped
1 tsp. lemon juice

Saute onion and garlic in olive oil until tender. Add water, bouillon, thyme, and quinoa. Simmer over low heat until quinoa is tender. Remove from heat and stir in fresh chopped cilantro and lemon juice.


Vegetarian Version:
Skip the bacon and saute the onions and garlic in butter or olive oil.
Use vegetarian imitation chicken bouillon, vegetable bouillon, or just water.
Instead of mortons nature seasons use J&D Bacon Salt (vegetarian)

Creamy French Lentils

Tiny puy lentils are pretty and creamy. It's not hard to associate them with the French - they're far more chic than the staid mental image that lentils usually call to mind. This recipe enhances them - it;s bright, tangy, and anything but boring.

1 c. french green lentils (puy lentils)

1 Bay leaf

1 bunch green onions, sliced

3-4 cloves garlic, finely diced

1-2 T dijon mustard

1 lemon

2-3 plum tomatoes, chopped

1/4 c. creme fraiche (may substitute sour cream or plain greek yogurt)

2-3 T olive oil

salt and pepper to taste

Rinse lentils and cook with 2-3 c. water and the bay leaf over medium-low heat until water is absorbed and lentils are tender. Meanwhile, in a small nonstick skillet, saute the sliced green onions and garlic with the olive oil, on low heat, until onions are soft and tender. Add mustard, the juice and finely grated rind of lemon, tomatoes, salt, and pepper, and heat through. Mix in lentils and creme fraiche, stir gently to combine, and serve immediately.